Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the gnocchi and cook for about 2-3 minutes until they float. Remove with a slotted spoon and drain.

In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the drained gnocchi in a single layer and cook for 2-3 minutes until golden brown.

Gently flip the gnocchi to crisp the other sides for an additional 2-3 minutes until all sides are golden and crispy.

Reduce heat to medium, add 2 minced garlic cloves, and sauté for about 1 minute until fragrant.

Stir in 4 cups of fresh spinach, cooking for 2-3 minutes until wilted. Season with salt, black pepper, and red pepper flakes.

Remove from heat, fold in 1 cup of crumbled feta, and serve immediately with a drizzle of olive oil if desired.